Papaya Fruit

The Papaya is the fruit of the tree Carica papaya, in the genus Carica. It is native to the tropics of the Americas, and was cultivated in Mexico several centuries before the flourishment of the Mesoamerican classic cultures. Nowadays, the papaya is also known as fruta bomba (Cuba), lechosa (Venezuela, Puerto Rico, the Philippines and the Dominican Republic), mamão, papaw (Sri Lankan English), Papol \ Guslabu (Tree melon - in Sinhalese ), pawpaw or tree melon.

It is a small tree, the single stem growing from 5 to 10 m tall, with spirally arranged leaves confined to the top of the trunk; the lower trunk is conspicuously scarred where leaves and fruit were borne. The leaves are large, 50-70 cm diameter, deeply palmately lobed with 7 lobes. The tree is usually unbranched if unlopped. The flowers are similar in shape to the flowers of the Plumeria but are much smaller and wax like. They appear on the axils of the leaves, maturing into the large 15-45 cm long, 10-30 cm diameter fruit. The fruit is ripe when it feels soft (like a ripe avocado or a bit softer) and its skin has attained an amber to orange hue. The fruit's taste is vaguely similar to pineapple, although much milder, creamier, and more fragrant, with a texture of slightly over-ripened cantaloupe.

Originally from southern Mexico, Central America and northern South America, the papaya is now cultivated in most countries with a tropical climate like Brazil, India, South Africa, Sri Lanka and the Philippines. The primary use of the papaya is as an edible fruit. The ripe fruit is usually eaten raw, without the skin or seeds. The unripe green fruit of papaya can be eaten cooked, usually in curries, salads and stews. Papaya is rich in an enzyme called papain, a protease which is useful in tenderizing meat and other proteins. Its ability to break down tough meat fibers was utilized for thousands of years by indigenous Americans. It is included as a component in powdered meat tenderizers, and is also marketed in tablet form to remedy digestive problems. Papain is also popular (in countries where it grows) as a topical application in the treatment of cuts, rashes, stings and burns.

The black seeds are edible, and have a sharp, spicy taste. They are sometimes ground up and used as a substitute for black pepper. In some parts of Asia the young leaves of papaya are steamed and eaten like spinach. Excessive consumption of papaya, like of carrots, can cause carotenemia, the yellowing of soles and palms which is otherwise harmless.

Papayas are high in vitamin C, potassium and vitamin E.